The most underrated Tofu
Tofu sheets, three ways (凉拌千张/红烧千张/绍兴素鸭子)
This is Qianzhang. It's probably our personal favorite tofu product, and it's one of those things that's basically impossible not to like. I’ve even met more than my fair share of China-based expats that may turn their nose up to tofu, but still love this stuff.
It's made by spooning douhua (tofu pudding) into a press one thin layer at a time, and the end result is a very thin sheet of tofu that has a firmness-level roughly akin to al dente noodles. When it comes to sourcing, you should be able to find this at most Chinese supermarkets – it's commonly found under the name of 'tofu sheets' or 'tofu slices'. As of 2024 the brand 'Havista' seems to be the most common choice.
Qianzhang is super, super versatile: you can stir fry it, you can braise it, or you can even just whip it up into a simple cold salad.
Cold Tofu Noodle Salad
Tofu sheets (千张/豆皮), 200g. Cut into ~1cm strips.
For the sauce:
Dark Chinese vinegar (陈醋/香醋), 2 tbsp. 'Shanxi Mature Vinegar' is preferable.
Light soy sauce (生抽), 2 tsp.
Sugar, 2 tsp.
Salt, ¼ tsp.
MSG (味精), optional sprinkle.
Garlic, 3 cloves. Minced.
Cilantro (香菜), 1 sprig. Cut into ~1.5 inch sections.
Dried chilis (干辣椒), ~4. Cut into ~1 cm sections. Basically any sort of dried chili with a bit of kick will do.
Sichuan peppercorn (花椒), ~½ tsp.
Oil, preferably Chinese rapeseed oil (菜籽油). Peanut oil would also be good, or barring that neutral is ok.
Process:
Mince three cloves of garlic. Cut the cilantro into ~1cm sections. Cut four dried chilis into ~1cm sections.
Cut 200g of tofu sheets into ~1cm strips, then blanch for about two minutes. Combine with the sauce - 2 tbsp dark Chinese vinegar, 2 tsp light soy sauce, 2 tsp sugar, ¼ tsp salt, optional sprinkle MSG - and the cilantro. Place the minced garlic on top.
Add the oil together with ~4 dried chilis and ~1/2 tsp Sichuan peppercorn into a cold pan. Heat on medium, fry for ~1-2 minutes, or until fragrant. Remove the chilis and the peppercorns. Continue to heat the oil until smoking.
Splash the hot oil onto your salad, aiming for the garlic. Mix well. For looks, you can add back a couple of the dried chili pieces for decoration.
Red Braised Tofu Sheets
Tofu sheets (千张/豆皮), 200g. Cut into ~2 inch strips, then into triangles [2:50].
Eggs, 4.
Aromatics for the braise:
Garlic, 2 cloves. Crush the garlic.
Ginger (姜), 2 inches. Cut into slices.
Spices for the braise:
Star anise (八角), 1.
Cinnamon stick (桂皮), ½.
Dried bay leaf (香叶), 1.
Cloves (丁香), 2.
Sichuan peppercorn (花椒), ½ tsp.
Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), ~½ tbsp. For use when stir frying.
Hot water, 3 cups.
Seasoning for the braise:
Light soy sauce (生抽), 1.5 tbsp.
Dark soy sauce (老抽), ½ tbsp.
Sugar, ½ tbsp.
Seasoning to taste:
Salt. We added ~⅛ tsp.
MSG (味精). We added a sprinkle.
Slurry:
Cornstarch (生粉), 3 tsp.
Water, 3 tbsp.
Scallions. Sliced, for garnish.
Process:
Hard boil four eggs according to your egg boiling method of choice. We add to a pot together with cool water, bring it all to a boil, boil for 7 minutes covered, then remove and peel.
Cut 200g of tofu sheets into ~2 inch strips, then into triangles. Blanch for ~1 minute.
Crush two cloves of garlic. Slice two inches of ginger.
Fry the boiled eggs over medium-high heat for ~10 minutes, or until wrinkly and golden brown. Then, stir fry: add the aromatics, fry for ~30 seconds until fragrant. Add the spices - 1 star anise, ½ cinnamon stick, 1 dried bay leaf, 2 cloves, ½ tsp Sichuan peppercorn - fry for ~30 seconds until fragrant. Swirl in ~1/2 tbsp liaojiu, give a quick mix.
Add in 3 cups hot water, the seasoning for the braise - 1.5 tbsp light soy sauce, ½ tbsp dark soy sauce, ½ tbsp sugar - and the tofu sheets. If you were stir frying in a wok, transfer over to a pot for braising. Bring to a boil over high flame, then swap your flame to medium. Cover with the lid ajar to allow for reduction. Boil for 25 minutes.
Uncover, swap the flame to high to reduce a bit more. Season with salt & MSG to taste, we added ~⅛ tsp salt and a sprinkle of MSG. Add the slurry of one tablespoon cornstarch mixed with 3 tbsp water bit by bit. Depending on how much everything reduced during cooking, you will likely need a little more or a little less. We used the full amount called for. Out, garnish with sliced scallions.
Vegetarian Stir Fried Duck
Tofu sheets (千张/豆皮), 150g. Cut into 1 inch by 2 inch rectangles.
Blanching liquid:
Water, 1 liter.
Baking soda (苏打粉), 2 tsp.
Sauce for frying:
Light soy sauce (生抽), 1 tbsp.
Dark soy sauce (老抽), 1 tsp.
Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp.
Sugar, ½ tsp.
Salt, ¼ tsp.
Water, 5 tbsp.
Scallion (葱), 1. Divided into the white part and the green part. Slice the white part and cut the green part into ~1 inch sections.
Slurry:
Cornstarch (生粉), 2 tsp.
Water, 2 tbsp.
Process:
Divided one scallion into the white part and the green part. Slice the white part and cut the green part into ~1 inch sections.
Blanch 150g of tofu sheets (cut into 1 inch by 2 inch rectangles) in 1 liter of water mixed with 2 tsp baking soda for 3-4 minutes, or until the water is yellowish & foamy, and the tofu sheets turn whiter. Immediately remove, strain, then dunk in cool water to stop the cooking.
Stir fry the white part of the scallion over high for ~1 minute, then add in the sauce - 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp liaojiu, ½ tsp sugar, ¼ tsp salt, and 5 tbsp water. Bring to a rapid boil, add tofu sheets. Gently stir for ~1-2 minutes, or til sauce is reduced by ~half.
Thicken with the slurry - 2 tsp cornstarch mixed with 2 tbsp water - bit by bit. For the video, we used about half of the slurry. Add in the scallion greens. Quick mix, out.